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Win hearts and prepare to fall in love with these Marry Me Chickpeas, a vegetarian twist on Marry Me Chicken! With over 35 million views across social media, this incredible 15-minute meal chickpea recipe has been devoured in thousands of kitchens around the world.
Pairs well with Air Fryer Veggies on the side. Finish the meal with Vegan Panna Cotta!
save this recipe!These Marry Me Chickpeas – the vegetarian equivalent of Marry Me Chicken – are about to have you head over heels for chickpeas! Wrapped in a creamy Tuscan sauce and absolutely loaded with flavor, they’ve quickly become one of my favorite ways to use a can of chickpeas! They’re:
- Easy to make, requiring just 1 pan and 15 minutes
- Served any way, like with a thick slice of sourdough bread or over a bed of rice
- Made with mostly pantry staples so you can enjoy this without much advanced planning!
Reader rating
“I made this dish for the first time about a month ago and last week my boyfriend proposed. Could be a coincidence, but also could be the power of delicious Tuscan cooking.” —Kyra
Key Ingredients
The ingredients are mostly pantry staples, so you can make it just about whenever the mood strikes! Jump to the recipe for measurements–this is just an overview.
- Chickpeas: We’re using two cans of chickpeas, or you can cook your chickpeas from dried.
- Garlic: Alright, garlic may not be the most romantic ingredient, but if you’re about to propose, we should be past the point of caring about garlic breath, right?
- Seasonings: Salt, oregano, crushed red pepper flakes, and black pepper bring flavor and spice!
- Sun-Dried Tomatoes: Bring that savory Tuscan flavor. Get the kind packed in oil!
- Broth: Vegetable broth, either from a carton, cube, or homemade from veggie scraps.
- Cream: In testing, I found heavy cream to give the best texture, but feel free to use half-and-half for a lighter dish, or coconut milk for a vegan option.
- Parmesan: Brings a savory taste perfect for rounding out this dish. Vegans should omit or use a plant-based parm.
How to make Marry Me Chickpeas
Making this dish takes just 1 pan and less than 15 minutes. This is an overview, jump to the recipe for the full printable recipe!
- Make the flavor base, a delicious combination of butter, garlic, and spices.
- Add the fillings and cook for a few minutes.
- Finish it off with cream, parmesan, and basil!
I like adding veggies
While I absolutely love this dish just how it is, sometimes I’ll bulk it up with veggies! I’ll cook a bunch of veggies in the air fryer (zucchini and cauliflower are my favorites for this one), then stir them in right before serving.
Protein Variations
Not a fan of chickpeas? Try one of these variations!
- White Beans – add them at the same time that you would have added the chickpeas (see also Marry Me Butter Beans)
- Tofu – cube and crisp it up (air fried tofu is my personal favorite)
- Soy Curls – this vegan ingredient has the texture of chicken and would be great here (how to cook soy curls here)
Reader rating
“Holy h*ll this was amazing!!! Wow I was scared it wasn’t going to be much because of how few ingredients it called for but WOW it packed a flavorful punch!” —Sam
Serving Suggestions
- With vegetables, like these air fryer veggies which can cook while the chickpeas cook
- With bread, like crusty sourdough, fluffy naan, or toasted rye
- With rice, like jasmine or basmati rice
How To Make Marry Me Chickpeas
Ingredients
- 2 Tbsp unsalted butter, 28 g
- 4 cloves garlic, minced
- ½ tsp each salt, oregano, crushed red pepper flakes
- ¼ tsp ground black pepper
- ½ cup sun-dried tomatoes, roughly chopped
- 1 cup vegetable broth, 236 mL
- 2 15-oz cans chickpeas, drained, 425 g cans
- 1 cup heavy cream, can sub half-and-half
- ½ cup grated parmesan
- 2 Tbsp chopped fresh basil
Instructions
- Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
- Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans chickpeas. Continue cooking on medium, uncovered, for 5 minutes.
- Finish: Remove from heat. Stir in 1 cup heavy cream ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Meal Prep it!
Make a batch of these proposal-worthy chickpeas and portion them into 4 or 5 meal prep containers with a grain (like brown rice or quinoa) and a steamed veggie (like broccoli or asparagus). I like to add a handful of cherry tomatoes as well!
Another great recipe! I did add a diced onion and around 2 tablespoons of tomato paste. Would have definitely been good without any changes. But I enjoyed the changes. Highly recommend as easy veg dinner
Love hearing that Linsey, thanks for trying it!
Thank you, thank you! This has quickly become the go-to “comfort food” for my husband and I when time is short to plan what to make for dinner and we want something that is absolutely delicious every time (some of your other recipes often make the cut, but this one is our favorite). This recipe is SOOO good, I have recommended it, your site, and your cookbook to friends numerous times who all rave about this recipe too. 😀
Thank you so much for sharing your thoughts Lee, there’s nothing better than finding a new favorite comfort food!
Could I substitute the cream with full fat coconut milk or a coconut cream?
Yes! Full-fat coconut milk works well here. Happy eating!
I don’t really like chickpeas, but this yummy recipe changed my mind! Both my husband and I loved it. Thank you!!
I’m so thrilled to hear it, Roz! Thanks so much for dropping back in to let us know. Happy eating!
Super surprised at the high ratings- good flavor but it’s basically a soup- super thin. Very strange recipe
I was not prepared for how good that was, amazing
Thanks for making it and sharing Lisa!
The flavor of this is amazing! I served this with pasta and highly recommend. I will say that the sauce is quite thin, I’m not sure how that could be changed though. When I make this again I will probably add some onion and tomato paste. Thanks for the great recipe!
Thanks so much for the kind words and feedback on the recipe, happy eating!
Unfortunately this recipe didn’t turn out well for me. I used sun dried tomatoes not in oil and substituted half and half for heavy cream and the tomatoes didn’t really integrate into the sauce. In the future I will go back to the marry me mushrooms recipe (which is AMAZING) and substitute chickpeas instead.
Appreciate you taking the time to share your feedback Lakshmi, and so glad you enjoy the mushrooms version!
I was really surprised with how amazing this recipe tasted. I added mushrooms, kale, and zucchini and subbed oat milk for heavy cream and it was incredible. Really flavourful even with the small amount of spices, I think a lot of flavour comes from the sundried tomatoes and their oil.
Big smiles over here Mads, thanks for trying it!
This is a new staple in my house. Our favorite of all your recipes so far. Thank you for sharing!
Thanks for the sweet review Erin, happy cooking!